Red Vino Vinaigrette

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As the weather condition gets colder as well as I notice myself gravitating toward rich, creamy (read: fatty) meals, I'm rediscovering salad. Influenza A virus subtype H5N1 overnice side salad amongst lots of veggies as well as a low-cal vinaigrette dressing non exclusively adds a well for you lot element to a fattening meal, it helps cutting through the richness.


I honey making homemade salad dressing because it takes side yesteryear side to no fourth dimension to throw together as well as I tin command the ingredients. This is my standby for unproblematic light-green salads. Lately I've been using saltation mix, romaine hearts, shaved carrot, chopped mushrooms as well as tomatoes inwards my salads as well as thyme from my garden inwards the vinaigrette.

Red Wine Vinaigrette

1 tablespoon Dijon mustard
1/4 loving cup crimson vino vinegar
1 shallot, finely minced
4-6 sprigs of thyme, leaves stripped off the stems
Salt as well as pepper
1/4 loving cup extra virgin olive stone oil

Combine mustard through pepper inwards a bowl, cup, salad dressing container, etc. Stir/whisk to combine. Slowly add together stone oil inwards a steady stream, continuously whisking to emulsify. I similar a tangy vinaigrette as well as thus I role less oil, an fifty-fifty total to the vinegar. Adjust to your personal preference as well as flavor to sense of savor amongst common salt as well as pepper, if needed.
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